Any feedback/experiences would be appreciated
In a couple of days i'm going to brew my second wit. Want to use raw wheat this time to keep things authentic.
Grain bill will be something like:
40% raw wheat
10% oat malt
I won't be using filter aids. I can only get oat hulls here and for whatever reason they are oily and kill head retention. So I plan to use a beta glucan rest to help keep things fluid.
The mash schedule will be:
beta glucan rest at 98 - 113 F 20 mins or so
150 F for sacc, 45 mins
170 F mash out, 10 mins
There isn't any room in there for a cereal mash unless I boil the wheat first, let it cool (or force cool it) then start the mash schedule. I understand a cereal mash is not strictly necessary so should I even been concerned?
Thoughts, suggestions or experiences?